*  Exported from  MasterCook  *
 
                Pureed Vegetable Soup with Broccoli Florets
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Vegetables
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Potatoes -- peeled & diced
                         Med Carrots -- chopped
                         Clove Garlic -- minced
      1/4  teaspoon      Black Pepper
    1      dash          Nutmeg
    1      cup           Milk
    1      tablespoon    Soy sauce
                         Med stalks Celery -- chopped
                         Sm Onion -- chopped (1/4 cup)
    2      cup           Vegetable stock
      1/2  teaspoon      Thyme
    3      cup           Broccoli Florets
                         Egg Yolk -- lightly beaten
 
 GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated
cheese, sliced almonds, or finely diced sweet red peppers, opt.
 
   In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion,
 garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer
 until vegetables are very tender, about 10 minutes. (The potatoes must be fully
 cooked to thicken the soup properly.) While the soup is simmering, steam the
 broccoli florets.
 When the simmered vegetables are tender, transfer it and broth to food processor,
and process till smooth.
 Return pureed soup mixture to pan. Stir in broccoli florets. In a measuring cup,
combine remaining ingredients. Add to soup and heat; do not allow mixture to
boil. Top each serving with garnish if desired.
 Variations: - substitute 2 cups steamed chopped carrots, or 2 cups steamed peas,
for the broccoli. - substitute 1 t curry powder for thyme and nutmeg. Garnish
with thin apple slices or raisins. - add 1 cup shredded Cheddar cheese; melt into
soup base before adding broccoli; subst. pinch dry mustard for nutmeg. -add more
milk, vegetable stock, or water if you want a thinner soup.
 
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